Baked Onions
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
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A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Peel large onions, and boil one hour in plenty of water, slightly salted.
- Butter a shallow dish or a deep plate, and arrange the onions in it.
- Sprinkle with pepper and salt, put a teaspoonful of butter in the centre of each onion, and cover lightly with crumbs.
- Bake slowly one hour.
- Serve with cream sauce.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Vegetable peeler